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Korean Street Food Style Fried Chicken


Every Korean market has a food section and this fried chicken is one of the most popular items because it’s both cheap and utterly delicious. Unlike most Korean fried chicken recipes, this recipe doesn’t call for a coating sauce. The chicken is just dropped in a batter and double fried. The batter is made out of roasted soybean powder, giving the chicken a lovely golden brown colour and a nutty taste. The result is an irresistible chicken dish with the chicken pieces being soft, succulent and juicy on the inside and delicately crunchy on the outside.


For cooking the chicken
– A 3 to 3½ pound whole chicken, cut into halves lengthwise
– ¾ tsp kosher salt
– ½ tsp ground black pepper
– ¼ cup all-purpose flour
-1 small onion, cut into chunks
– Cooking oil for frying
For the batter
– ¼ cup potato starch
– 2 tbsp all-purpose flour
– 2 tbsp roasted soybean powder
– ¼ tsp kosher salt
– ¼ tsp baking soda
– 1 large egg
– ½ cup ice cold water
For the dipping:
– 1 tsp kosher salt
– ¼ tsp Korean hot pepper flakes
– A pinch of ground black pepper
-1 tsp toasted sesame seeds

– With a sharp kitchen knife or a pair of kitchen scissors, snip the meat between the thigh and the body and around the wing of each chicken half.
– Evenly season the chicken with the kosher salt and the pepper.
– Refrigerate for about an hour or two, preferably overnight. Then, evenly coat the marinated chicken with the flour and set aside.
– Next, combine all the batter ingredients in a large bowl and whisk or mix with a spoon well to make sure that there are no lumps.
– Next, place all the dipping ingredients in a small, shallow bowl and set aside.
– For the first fry, heat two inches of cooking oil in a frying pan or pot until it reaches 350ºF.
– Add the onion chunks and fry until they turn brown. Remove the fried onion chunks with tongs or a skimmer and keep aside.
– Whisk the batter and mix again and then dip one half chicken and coat it evenly. Lift the chicken and let the batter drip off.
– Place the coated chicken in the hot oil and let it cook for a couple of minutes and then turn it over with tongs.
– Fry the chicken for another 10 minutes, making sure to turn the chicken over occasionally.
– Once done, remove the cooked chicken from the oil and place it on a wire mesh strainer over a stainless steel bowl.
– Repeat the process for the other chicken half.
– For the second fry, heat up the oil again to 350ºF or for about a minute and drop in a cooked chicken half. When the oil starts to bubble up, pick the chicken up with your tongs and with the other hand, take your kitchen scissors and cut some slashes into the thigh and the breast of the chicken. This will help the chicken cook thoroughly as well as making it more crispy and appetizing.
– Fry the chicken for a further 10-11 minutes, making sure to turn occasionally.
– Once done, take the chicken off the heat and place it on a mesh strainer lined with paper towels.
– Repeat the steps for the other chicken half.
– Serve hot with the prepared dip, fried onion chunks, pickles and soft drink of your choice.

Authentic Sri Lankan Chicken Curry


A scrumptious Sri Lankan chicken curry recipe, known among locals as Kukul Mas Curry, this Sri Lankan chicken dish is made with a medley of the island’s rich spices like cinnamon and cardamom and smothered in a gravy of thick, creamy coconut milk. This Sri Lankan chicken recipe is a traditional one from the Sinhalese cuisine. The dish is spicy and earthy in taste with juicy and succulent pieces of chicken cooked in whole spices and rich coconut milk. If you want something old school with plenty of flavour, give this recipe a try.

Prep time: 10 minutes
Cook time: 25 minutes
Total cook time: 35 minutes
Serves: 4

For the Sri Lankan spice powder mix
– 1 tsp coriander seeds
– 1 tsp cumin seeds
– 1 tsp whole black peppercorns
– 1 tsp mustard seeds
– 4 cloves
– 4 cardamom Pods
– 1 tsp fennel seeds
– 3 dry red chillies
– 1 cinnamon stick

For the curry base
– 300g chicken, curry cut pieces
– 4 cloves garlic, finely chopped
– 1 inch ginger, finely chopped
– 2 onions, thinly sliced
– 2 dry red chillies
– 2 sprig curry leaves
– 1 tsp turmeric powder
– 250 ml coconut milk
– 1 tbsp sunflower oil
– Salt to taste

– Begin by preparing the Sri Lankan curry powder. In a small pan, add all the spice powder ingredients and dry roast over medium heat for about three to four minutes until you see the spices crackling and fragrant.
– Once the spices are roasted, turn off the heat and let it cool down.
– In the meantime, thoroughly wash the chicken pieces and set aside.
– Coming back to the spice mix, check to see if it has cooled down and then add to a grinder and grind until all the roasted spices are powdered and set aside. The Sri Lankan spice powder is now ready.
– In a pressure cooker, heat oil on medium flame and once the oil is hot enough add the ginger, garlic, onions, red chilies and curry leaves.
– Saute for about four to six minutes until the ingredients turn a deep brown colour.
– To this add the prepared Sri Lankan spice powder and mix well.
– Then, add the chicken pieces along with two cups of water. Close the lid of the pressure cooker and let it cook for two whistles.
– When done, turn off the heat and allow the pressure to release naturally.
– Once the pressure has been released from the pressure cooker, open the lid and gently mix in the coconut milk into the curry.
– Simmer on low flame for about five minutes. Once done, turn off the heat and transfer the chicken curry to a serving bowl.
– Serve hot with ghee rice or paratha with pickled onions for a completely satisfying meal.

Crispy and Crunchy Korean Fried Chicken


When it comes to delicious fried chicken, nothing beats the Korean variant, though there are plenty of mouthwatering Sri Lankan chicken recipes that are very much neck to neck with Korean chicken recipes.

If you love spicy and crispy fried chicken with a hint of tangy, sticky sweetness, you will love this dish. Serve this incredibly succulent fried chicken dish with any pickle of your choice in any dinner party and it’s guaranteed to get rave remarks.

– 3½ pounds chicken wings, washed and drained
– ½ tsp kosher salt
– ½ tsp ground black pepper
– 1 tsp minced ginger
– 2/3 cup potato starch or cornstarch
– 4 cloves of garlic, minced
– ¼ cup soy sauce
– ½ cup rice syrup or corn syrup
– 1 tbsp white vinegar
– 1 tbsp brown sugar
– 1 tbsp sesame seeds, toasted
– Grapeseed oil (or vegetable oil, peanut oil)
– ⅓ cup peanuts (optional)
– 1 tbsp mustard (optional)
-3-4 large dried red chili peppers, deseeded and cut crosswise into ⅓ inch pieces (optional)


– Start by cutting off the top of each wing and then chop the wing in half. Once done, you should have about 24- 26 pieces.
– Next, place the chicken pieces in a bowl and add salt, ground black pepper and ginger and mix well by hand.
– In a separate bowl, add the potato starch. Dip each wing in the powder to coat. Squeeze each chicken to ensure that the coating sticks to the chicken pieces well.

To make the sweet, spicy sauce

– Heat a large wok or non-stick skillet over medium high heat. Then, add 2 tablespoons of cooking oil, minced garlic and the dried red chili peppers. Mix well with a wooden spoon for about half a minute until it becomes fragrant.
– To this, add soy sauce, vinegar, rice syrup and mustard sauce. Stir and allow it to bubble for a few minutes.
– Add the brown sugar and continue to stir. Once done, remove from heat and set aside.

To fry the chicken

– In a frying pan or large pot, add 4 cups of cooking oil and heat it on high for about 7-8 minutes.
– Check to see if the oil is hot enough by dipping a wing into it. If the oil bubbles, it’s hot enough to start frying.
– Carefully slide the coated chicken wings, one by one, into the hot oil and fry for about 12-13 minutes, making sure to turn the pieces for a few times with tongs.
– Once done, remove the wings from the oil and allow the excess oil to drain off. Allow the chicken pieces to rest for a few minutes.
– Next, reheat the oil and fry the chicken wings again for another 12-15 minutes until the pieces turn a nice golden brown and feel crunchy through the tongs.

To coat the fried chicken wings with the sweet and spicy sauce

– Reheat the prepared sauce again until it bubbles.
– Then, add the hot, fried chicken pieces and mix well with a wooden spoon to coat well.
– Remove from the heat and transfer the coated chicken wings to a large platter. Sprinkle some toasted sesame seeds on top.
– Serve with any dipping sauce and pickle of choice.

Five health benefits of eating Chicken


Any non-vegetarian will attest to the fact that they depend on chicken largely for their meals. Chicken is the most popular type of poultry in the world and it’s no wonder, given its superb taste, versatility and nutritional value. In our little island too, there’s rarely a meal that is complete without a Sri Lankan chicken dish and there are a multitude of Sri Lankan chicken recipes that show our liking to this type of meat.

You may wonder if eating chicken is really healthy and the answer is a resounding ‘Yes!’. In fact, the popularity of chicken is largely due to its many health benefits, as much as its great taste. Chicken is a very lean meat, chock full of nutrients and eating it on a regular basis will
help you stay healthy too.

Remember, chicken can be unhealthy when bred in cramped and unhygienic farms, as a recent study has shown. Nevertheless, chicken remains a very healthy poultry option. Here are some health benefits of including chicken on your diet:

1- High protein supply
Chicken has a very high protein content and, as you know, protein plays a very important role in sustaining our muscles. That’s why it’s a must for those who want to build strength to include chicken in their diet.

2- Weightloss super food
Have you noticed that all the ideal healthy plates of food have chicken included in it? The reason for chicken always being included in a healthy diet is because chicken is an excellent form of lean meat, which means that it doesn’t contain much fat. That’s why eating chicken regularly can help you lose weight in a healthy way.

3- Aids in keeping bones healthy and strong
Besides protein, chicken is also rich in calcium and phosphorus, both being important minerals to keep your bones healthy and strong. Eating chicken regularly can also help cut back the risks of arthritis.

4- An excellent stress buster
Did you know that Vitamin B5 and tryptophan can help relieve stress? The good news is that chicken has a rich dose of both. Chicken also contains high levels of magnesium, which has
been shown to help relieve PMS symptoms. Including chicken in your meals can help you decrease stress in a healthy way.

5- Helps in boosting your immunity
Did you notice that chicken is almost always recommended as part of recovery and chicken soup is a popular recovery meal? That’s because chicken helps in boosting the immune cells in your body. Consuming chicken in the form of soup is also one of the best ways to recover from a number of infections and colds as the steam from the soup also helps in clearing the nasal passages.

So, next time you enjoy a delicious chicken dish, remember that it’s not only the fantastic taste you enjoy but the host of health benefits chicken brings as well. Do keep in mind that eating hybrid chicken or deep-fried variants cannot bring you the same health benefits.

So, make sure to opt for healthier chicken recipes and dishes for you to be healthy and your taste buds to be happy.